Last week I showed how to make a balsamic glaze and shared ideas for using it. I made a generous batch and this crostini with whipped goat cheese, slow-roasted tomatoes and balsamic syrup is one of my favorite ways to enjoy it.
I always like to have crostini on hand. They add crunch to soups and salads, make great little bites for gatherings, and are endlessly adaptable.
They’re delicious dipped in pesto or marinara, topped with fresh mozzarella, or sprinkled with shredded Parmesan and briefly broiled. Balsamic pairs especially well with goat cheese (blue cheese is fantastic too), and slow-roasting cherry tomatoes concentrates their sweetness so they become an ideal topping. A final drizzle of balsamic reduction ties everything together.
This crostini recipe is simple but elegant enough for a dinner party and casual enough for a barbecue. The longest step is slow-roasting the tomatoes, but you can prepare the other elements while the tomatoes roast or make everything the day before. The result is worth the effort.
Crostini with Goat Cheese, Slow-Roasted Tomatoes & Balsamic Syrup
15 – 20 crostini
10 minutes
2 hours
2 hours 10 minutes
This is a simple recipe with a delicious flavor combination.
Ingredients
Crostini
- 1 baguette, cut into 1-inch slices
- ¼ cup extra-virgin olive oil, plus 2 tablespoons (divided)
- 1 pint cherry tomatoes, large ones cut in half
- 1 5-ounce log goat cheese
- 2–3 tablespoons heavy cream
- ½ cup balsamic vinegar
- Kosher salt & freshly ground black pepper
Instructions
For the tomatoes:
- Preheat the oven to 250°F (120°C).
- Line a baking sheet with parchment. Arrange the tomatoes in a single layer, drizzle with 2 tablespoons olive oil and season with kosher salt. Roast until they are soft and beginning to dry but still a little moist. Depending on size, this typically takes about 2 hours.
For the crostini:
- Place the bread slices on a baking sheet. Brush one side with the remaining ¼ cup olive oil and sprinkle lightly with kosher salt and freshly ground black pepper. Bake at 350°F (175°C) until the slices are lightly browned, about 10–15 minutes.
For the whipped goat cheese:
- Whip the goat cheese with the heavy cream in a small bowl until light and spreadable.
For the balsamic syrup:
- Pour the balsamic vinegar into a small saucepan and bring to a boil. Reduce the heat and simmer briskly until the vinegar is reduced by about one-third and coats the back of a spoon.
- Remove from heat and let cool; it will thicken as it cools. If it becomes too thick, stir in a little more vinegar over low heat until combined. If it’s not thick enough, simmer a bit longer.
Assembly:
- Spread a generous smear of whipped goat cheese on each crostini. Top each with 2–3 slow-roasted cherry tomatoes and finish with a drizzle of balsamic syrup. Alternatively, allow guests to assemble their own.
Notes
The cook time is listed as two hours because the tomatoes roast slowly. All components can be prepared in advance and stored; bring them to room temperature before assembling for best texture and flavor.
Nutrition Information:
Yield: 15–20 crostini
Serving Size: 1
Amount Per Serving:
Calories: 410
Total Fat: 22g
Saturated Fat: 8g
Trans Fat: 0g
Unsaturated Fat: 12g
Cholesterol: 23mg
Sodium: 591mg
Carbohydrates: 41g
Fiber: 2g
Sugar: 9g
Protein: 13g
Nutrition data provided by Nutritionix.
More fantastic toppings for crostini:
Summer Crostini with Whipped Roasted Garlic Goat Cheese
Crostini with Kale and Parmesan